• Exercise
  • Food
  • Wellbeing
  • Health Check
  • Health Insights
  • Healthy Living
  • Body
  • Food
  • Mind
  • Health Guide
  • Healthcare
  • Using Your Cover
  •  
     

    Heavy pickling solution recipe

    A Scandinavian cooking secret, perfect for pickling root vegetables, onions and garlic cloves

    This sharp acidic solution is great for vegetables that you would normally cook before eating. Denser vegetables, such as baby onions, garlic cloves or root vegetables will all work well. Thinly sliced raw beetroot (beet) is another great option; leave it in the solution for 1–2 days. Use non-iodised salt so the solution doesn’t turn cloudy.

    Makes enough solution for 500g – 900g of vegetables.

    Ingredients

    1 tablespoon mustard seeds, preferably brown


    1 teaspoon dill seeds


    300 mL white vinegar


    200 mL water


    70 g caster sugar


    2 tablespoons non-iodised salt


    1 bay leaf


    Method

    1. Dry-fry the mustard and dill seeds in a small saucepan over a medium heat for about 2 minutes, or until fragrant.


    2. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to the boil then immediately remove from the heat.


    3. Allow to cool, then pour over the ingredient you are pickling.


    Recipe from The New Nordic by Simon Bajada, available now from Hardie Grant.

    Recommended Reading

    Rainbow salad recipe

    A beautiful salad to brighten your day.

    Read more

    Pineapple gingerbread crumble recipe

    Cosy up with this beautifully warm, sweet treat.

    Read more

    Carrot and avocado salad with seeds recipe

    A light and nutritious salad, perfect for lunch.

    Read more

    5 ways to prevent fussy eating in kids

    Tips for making meal time a happy occasion.

    Read more

    Will’s shepherd’s pie recipe

    Warm, comforting and deliciously full of flavour.

    Read more

    Pineapple, prawn and quinoa fried rice recipe

    A light, delicious and oh-so-pretty feast.

    Read more